Effect of storage conditions on the nutritional quality of protein fortified jackfruit jam

Changes in chemical and sensory characteristics of protein fortified jackfruit jam (2% SPI and 2% WPI) during three months storage at refrigeration temperature (4oC) and ambient condition (26-28oC) were studied. During storage, ascorbic acid, lycopene and protein content of the product decreased, whereas there was an increase in titratable acidity and total sugars in both the fortified jam under different storage conditions up to three months. The changes in physico-chemical parameters were more pronounced at ambient temperature as compare to refrigerated storage. The product was found to be nutritionally and microbiologically safe after three months of storage.
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Effect of storage conditions on the nutritional quality of protein fortified jackfruit jam